Description
Fudgy Chewy Brookies combine the rich, chocolatey decadence of brownies with the chewy, sweet texture of classic cookies. This ultimate baking guide walks you through creating a marbled dessert masterpiece that’s perfect for sharing or savoring as a sweet treat.
Ingredients
Scale
Brownie Batter
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional, but highly recommended!)
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, and for easier removal, line the bottom with parchment paper.
- Mix Brownie Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
- Add Brownie Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in vanilla extract.
- Combine Brownie Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until combined—avoid overmixing.
- Add Brownie Chocolate Chips: Stir in the chocolate chips if using.
- Pour Brownie Batter: Pour the brownie batter evenly into the prepared baking pan and spread smoothly.
- Cream Cookie Butter and Sugars: In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Cookie Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in vanilla extract.
- Mix Cookie Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add these to the wet ingredients, mixing until just combined.
- Add Cookie Mix-ins: Stir in the chocolate chips and optional chopped nuts evenly into the cookie dough.
- Layer Cookie Dough: Drop spoonfuls of the cookie dough evenly over the brownie batter in the pan.
- Create Marble Effect: Gently swirl the cookie dough into the brownie batter using a knife or spatula to create a marbled pattern, taking care not to over-swirl.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool: Allow the brookies to cool completely in the pan to set before removing and cutting.
- Serve: Cut into squares and enjoy your fudgy, chewy brookies.
Notes
- Using parchment paper on the pan’s bottom makes removal easier and cleaner.
- Do not overmix batter or dough to ensure fudgy texture in brownies and chewy texture in cookies.
- Swirling cookie dough carefully ensures an appealing marbled pattern without blending the two layers too much.
- Feel free to customize with different nuts or omit them for nut-free brookies.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
